I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe.
How to Make Panko-Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and BasilRecipe and photos by For the Love of Cooking.net
- 1 cup of ricotta cheese
- A small handful of baby spinach, chopped
- A small handful of grape tomatoes, diced (remove the seeds if possible)
- 2 tbsp Parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Dash of oregano
- 2 chicken breasts
- Italian seasoned panko crumbs
- 2 tsp olive oil
Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).
Click here for a printable version of this recipe – For the Love of Cooking.net